You’ll arrive here with a companion or two (redheads, ideally) and take a seat, maybe under bare lights
fashioned from old pulleys, maybe under a houndstooth-print ceiling. There, you can discuss your favorite
Pogues records while tucking into corned beef and cabbage spring rolls, beef and Guinness shepherd’s pie
and a beer list that goes 94 deep.

But you won’t be getting away without sampling the bar’s
namesake beverage, and the best place for that is in the third-floor Dublin Room, with its plaid
couches, Irish antiques and display of Chris Cooley’s pottery (no, we didn’t make that up). Your choices
run 60 strong, including some rare ones that go for three digits.

And they’re served over ice made from an Ireland-born machine that turns out big cubes that are perfectly
square, with small dimples on the top.